Hacreas altering the cranberry sauce from wellandgood.com
We used dried mulberries instead of almonds in the crust.
We placed the cranberry spread on the crust, a thin center cranberry layer and the cranberry sauce on top. Picture to come.
For the Cranberry spread
2 cups cranberries
1/2 tsp liquid stevia
1/2 cup pitted dates
juice of 1 orange
1/4 tsp ginger
1/4 tsp cinnamon
topping over the crust and middle layer
place all the ingredients in the food processor.
For the topping sauce
In a heavy-bottomed saucepan over medium-high heat, combine the cranberries, apple juice concentrate, 1/2 cup water, stevia, cinnamon and ginger and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the berries have cooked down and the sauce is jellylike. Thin with more water if necessary. Transfer to a canning jar, seal and refrigerate. Once open, the sauce will keep for up to two weeks.